Tomato-Onion Gravy Varieties

I use a variety of methods for making tomato-onion gravies – Love experimenting with gravies ranging from different levels of chunkiness or smoothness – for different beans, veggies, paneer to be added in the gravy.

Any variation of the gravy can be used for paneer, rajma, mung, other beans, koftas, etc.

 

A simple dry vegetable can also be made special by incorporating them in the gravy. Just wanted to share the variations of the gravies that I try out – you may want to know or try. Don’t have pics of all – will update this entry as I have pics for different variations.

 

The different combis I use are:

 

¨       Chunky: In this variety, I chop the veggies and sauté in a pan with about a tablespoon of oil. This variety is the chunkiest as I don’t grind both the onions and tomatoes. Once the veggies are done, I add water to make the gravy. However, the taste of this one yummy and with lesser oil.

¨       Chunky+Smooth: For this, I use a combi of chopped onions, a portion of chopped tomatoes (optional), along with crushed/pureed tomatoes with spices. Method remains similar to the chunky one, but when adding water to the gravy, I include the tomato puree. If I don’t use fresh tomatoes, then I use more of the puree.

        

¨       Smooth puree: For this one, I grind the roughly chopped onions, tomatoes, along with spices for a smooth puree and then cook the paste till the veggies are well-cooked and release oil. This method requires more oil to sauté the paste. This gravy is a smooth one with the creamiest and richest texture – also might taste the best 🙂

       

¨       Puree with a Twist:

     *    Method A: To reduce the oil required, but achieve a smooth puree texture, I sauté the chopped onions till they are browned and done. Then, I grind them to a smooth puree with spices. This puree is combined with crushed/pureed tomatoes and cooked for a smooth gravy with lesser oil.

     *    Method B: I also try sautéing the chopped onions, tomatoes, chillies, and ginger. When they are done, they can be ground to a smooth puree with spices.

¨       Separate Purees: Another method to use less oil for a smooth gravy: I grind the onions and spices separately and the tomatoes separately. I sauté the onion paste first. When the onion paste is done, then I add the tomato paste/puree. As tomatoes do not require much oil or time to cook, this way too I can get a smooth gravy with lesser oil used.

      

Try out which one(s) you like or want to experiment with.


2 Responses to “Tomato-Onion Gravy Varieties”

  1. looks yummy…alll ..

    From skribles: Thanks Priyanka

  2. both recipes are too good janu …

    From skribles: Thanks Srilekha

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